With any bit of desire to frolick in a blizzard stamped out by a mysterious sickness which kept me in bed most of Sunday, I hobbled over to the kitchen every 30 minutes to stir the pot of homemade chicken soup.
Check out that gorgeous clear brown color – a good sign of a delicious Chinese style chicken soup. Also ridiculously simple.
Only a few ingredients – chicken, dried mushrooms, dried goji berries, napa cabbage, and daikon. I love using dried mushrooms because their concentrated flavor really adds to the chicken soup. Daikon is not something my mom would normally toss into chicken based soup, but I had a craving for the soft texture of it, and goji berries add a bit of sweetness.
Chinese Chicken Soup
- fresh chicken
- ginger, 2 slices
- scallion, 1 stalk (do scallions come in stalks?)
- 2 handfuls of dried shitake mushrooms
- couple handfuls of dried goji berries
- 1 daikon, peeled and sliced 1/2″thick
- napa cabbage
Rinse the chicken and submerge in pot full of water. When it comes to a boil, pour it out, and submerge the chicken in a fresh pot of water. Add ginger and scallion, bring to a boil. Skim fat occasionally, and add mushrooms, daikon and goji berries. Allow the soup to simmer for about an hour, then add cabbage when you are almost dying of hunger. (Cabbage doesn’t need to be cooked for all that long.)
The soup was so magical, I was cured the next day! Just in time to dress up my cat in an elf costume while bumming around at home on a snow day.